List of Articles
Food Engineering Progress. Vol. 26, No. 2, 2022
Article
Quality Evaluation of Hot Air-Dried Edible Insect ‘Protaetia Brevitarsis Larvae’ Including Sacrificing Method, Storage Temperature, and Defatting Condition
Food Eng Prog 2022;26(2):69-77.
https://doi.org/10.13050/foodengprog.2022.26.2.69
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https://doi.org/10.13050/foodengprog.2022.26.2.69
Effects of Partial Substitution of Melissa Officinalis Powder on Muffin Quality Characteristics
Food Eng Prog 2022;26(2):78-83.
https://doi.org/10.13050/foodengprog.2022.26.2.78
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https://doi.org/10.13050/foodengprog.2022.26.2.78
A Study on the Diversity and Enzyme Productivity of Mesophilic and Thermophilic Bacteria from the Arable Soil Fertilized with Modified Peat Moss
Food Eng Prog 2022;26(2):84-90.
https://doi.org/10.13050/foodengprog.2022.26.2.84
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https://doi.org/10.13050/foodengprog.2022.26.2.84
Antioxidant Activity and Quality Characteristics of Nurungji Prepared with Purple Sweet Potato According to Addition Times and Powder Contents
분말 첨가시기와 함량을 달리하여 제조한 자색고구마 누룽지의 항산화 활성 및 품질특성
분말 첨가시기와 함량을 달리하여 제조한 자색고구마 누룽지의 항산화 활성 및 품질특성
Food Eng Prog 2022;26(2):91-97.
https://doi.org/10.13050/foodengprog.2022.26.2.91
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https://doi.org/10.13050/foodengprog.2022.26.2.91
Antioxidant and α-Glucosidase Inhibitory Activities of Capsicum Annuum L. Leaf Extract by Extraction Conditions
추출 조건에 따른 고춧잎 추출물의 항산화 활성 및 α-Glucosidase 억제 활성
추출 조건에 따른 고춧잎 추출물의 항산화 활성 및 α-Glucosidase 억제 활성
Food Eng Prog 2022;26(2):98-104.
https://doi.org/10.13050/foodengprog.2022.26.2.98
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https://doi.org/10.13050/foodengprog.2022.26.2.98
Research Note
A Study on Film Manufacturing Methods and Quality Characteristics Using Coffee By-Products
커피 부산물을 활용한 필름 제조 방법 및 품질 특성 연구
커피 부산물을 활용한 필름 제조 방법 및 품질 특성 연구
Food Eng Prog 2022;26(2):105-111.
https://doi.org/10.13050/foodengprog.2022.26.2.105
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https://doi.org/10.13050/foodengprog.2022.26.2.105
Effects of Antioxidative Activity and Functional Components of Ginger (Zingiber Officinale Roscoe) Extract by Fermentation and Enzyme Treatment
발효 및 효소 복합 처리에 의한 생강 추출물의 기능성분 및 항산화 효과
발효 및 효소 복합 처리에 의한 생강 추출물의 기능성분 및 항산화 효과
Food Eng Prog 2022;26(2):112-118.
https://doi.org/10.13050/foodengprog.2022.26.2.112
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https://doi.org/10.13050/foodengprog.2022.26.2.112